Making Belgian Candy Sugar

Posted by: pdtnc on: July 22, 2010

• In: Brewing
• 1 Comment

I used the guide from here http://oz.craftbrewer.org/Library/Metho … andy.shtml I’ll have a go with some more white sugar and try and get a really deep red.
500g of White sugar simmered at 127-135c with enough water to make a thick syrup and a good healthy pinch of citric acid for about 20 mins to gain some colour.

This is half n half white sugar & muscovardo… we’ve just been eating it like toffee 😉

I used a silicone baking sheet draped over a couple of pie tins, much better than grease-proof paper

I shall have another go with just White sugar another day and see how dark I can make it, maybe add it to a Stout or a dark Belgian Ale 🙂

Tags: 127-135c, 150c, ale, baking sheet, beer, belgian, belgian beer, belgian Candy, boil, Brewing, candi, candy, citric acid, craft brewing, hard crack, home brew, muscovardo, silicone, sugar, white sugar